Pork Butt With The Kettle Zone In The Pouring Rain

[captjoe06]

https://www.youtube.com/watch?v=oj_rxLDUY3I

[HoosierKettle]

Looks great. Something I have always been curious about with kamado style or stone deflector style is how the grease is managed. I did a cook in my mini wsm with a terra cotta deflector and the the grease basically burned and smoked most of the cook. The pork butt tasted good but the grease smoke did change the flavor. This would mainly be an issue with pork butts or brisket or large cuts that create a lot of grease.

Let's say you cover the whole grill with wings. Do you just let them drip directly on the deflector?

I haven't used a kamado but I have always thought I wouldn't like that aspect.

In my mini wsm, I now use a drip pan in the lower level above the deflector with a litte water in it and an air gap between the deflector so I don't get a burning grease flavor.

It's funny though, because I love the flavor of grease dripping in the hot coals when I'm doing chicken or ribs. Those are shorter cooks and generally have less grease though.


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[captjoe06]

Yeah, that's why I used the drip tray.  I suppose you could cover the deflector plate with foil too

[HoosierKettle]

Yeah, that's why I used the drip tray.  I suppose you could cover the deflector plate with foil too

What I'm asking is did the grease burn in the drip tray since it's in direct contact to the stone.


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[HoosierKettle]

You used a snake so it was probably fine. This condition would happen more with coals directly under the stone most likely.


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